Kerry and Shannon Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Ingredients:Crust:Walnuts, .5 cup, chopped Cinnamon, ground, 2 tbsp Graham Crackers, plain, honey, or cinnamon, 1.5 cup, crushed Brown Sugar, .5 cup, packed Butter, salted, 7 tbsp Filling:*Philadelphia Cream Cheese, 5- 8oz packages softenedGranulated Sugar, 1.75 cup *Flour, white, 3 TbspOrange Peel, 1 tbsp Lemon Peel, 1 tbsp Salt, .25 tsp Egg, 5 large Egg Yolk, 2 largeHeavy Whipping Cream, 1 cup, fluid
Crust:
Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown surage, cinnamon, nutmeg(optional) and melted butter. Mix well and press into the bottom (and a little up the sides) of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
Filling and cake:
1. Increase oven temperature to 475*F.
2. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or UNTIL smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
3. Reduce oven temperature to 200*F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack). It cracked anyway maybe use a water bath method to cook?
Turn off oven: leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
4. Without releasing or removing side of pan, run metal spatula carefully along side of pan toloosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continure refrigerating at least 9 hours but no longer than 48 hours.
Serving Size: Makes 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user HOTJEANS.
Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown surage, cinnamon, nutmeg(optional) and melted butter. Mix well and press into the bottom (and a little up the sides) of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
Filling and cake:
1. Increase oven temperature to 475*F.
2. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or UNTIL smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
3. Reduce oven temperature to 200*F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack). It cracked anyway maybe use a water bath method to cook?
Turn off oven: leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
4. Without releasing or removing side of pan, run metal spatula carefully along side of pan toloosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continure refrigerating at least 9 hours but no longer than 48 hours.
Serving Size: Makes 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user HOTJEANS.
Nutritional Info Amount Per Serving
- Calories: 421.1
- Total Fat: 28.8 g
- Cholesterol: 153.7 mg
- Sodium: 301.1 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 0.8 g
- Protein: 7.1 g
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